Back of House Blog

Why This National Restaurant Concept Started Offering Therapy to Guests

We chat with Noodle & Company about its newest value-based promotion.

9 Tax Tips Every Restaurant Operator Should Know

We spoke with accounting professionals to get advice for getting the most out your restaurant's tax returns.

What Is a Restaurant Tech Stack, and What Should Be in Yours?

Building a robust tech stack has become increasingly valuable. We break down the essential components nearly every restaurant should have.

Does Your Restaurant Need a Beverage Director, or Just a Beverage Consultant?

It's probably one or the other. For smaller operators, the ROI on a consultant may make the decision easy.

How to Calculate Restaurant Prime Cost, an Essential Number You Should Know

Your RPC won't solve all your problems, but knowing it week in and week out will help you identify and address them in real time.

How Dynamic Pricing Could Change the Restaurant Industry

A look at how dynamic pricing works for restaurants and how the strategy could impact the industry

How and Why to Document SOPs for Your Restaurant

Writing out the standard operating procedures you want followed in your establishment has a range of benefits to your workers and customers.

What Will It Cost to Run Outdoor Propane Heaters This Winter?

The past year played havoc on gas prices, so it's natural to wonder whether you can afford to keep your restaurant patio toasty in the cold months.

What This Restaurant Owner Learned After Closing His Restaurant

Chef Ari Miller shares his top takeaways from closing Philadelphia restaurant Musi this past fall.

How This Restaurant Group is Using Google, Yelp, and Other Restaurant Scores to Incentivize Staff

Kelly Phillips, founder of Washington D.C.'s Destination Unknown Restaurants, shares why she overhauled her restaurant group's wage model and how it's paying off.

This New Reusable Packaging Concept Wants to Help Reduce Restaurant Takeout Waste

DeliverZero is on a mission to make it easy for restaurants to cut down on carryout waste with reusable packaging.

This Investment Group Is Helping Small Restaurants Operators Grow

Full Course is on a mission to make the restaurant industry more equitable and inclusive, starting with early-stage investment in independent restaurants.